Lemon Curd Tartlets

• 2 None eggs
• 2 None egg yolks
• 1/3 cup granulated sugar
• 2 tsp finely grated lemon peel
• 1/3 cup lemon juice
• 5 tbsp cold unsalted butter, finely chopped
• 1/2 cup heavy cream
• 12 None ready-made tart shells (2 1/2 inches)
• None None Powdered sugar, for dusting

1. Whisk eggs, yolks and sugar in a small heavy-bottomed saucepan until smooth. Add lemon peel, juice and butter, whisking constantly on low heat for 5 mins, or until curd thickens. Do not allow mixture to get too hot or it will curdle.
2. Transfer curd mixture to a stainless steel bowl. Place over a bowl of iced water. Stir occasionally with a whisk for 5 mins to cool to room temperature. Place curd in the freezer for 5 mins to accelerate chilling.
3. Meanwhile, whip cream in a small bowl with an electric mixer until soft peaks form.
4. Spoon rounded tablespoons of curd into tart shells. Top with whipped cream. Dust with powdered sugar.

eggs, egg yolks, sugar, lemon peel, lemon juice, butter, heavy cream, shells, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/35498 (may not work)